Roast Chicken with Rosemary and Garlic
Every few weeks I make a roast chicken for the family. And every time I make it, there are a few core cooking techniques that I follow to make sure I end up with the perfect roast chicken. But aside for those few techniques, I do insist on changing up the flavors so we can keep it interesting week to week. In this roast chicken recipe video, I show you how to use both rosemary and slow roasted garlic to add flavor directly to the meat, and to make a killer gravy. Rosemary is a natural pair with chicken and make it into a lot of my recipes. Garlic, while generally pretty aggressive flavored, when roasted turn soft and sweeter, where the end result is more subtle and adds a wonderful flavor and aroma. Hope you enjoy it as much as I do!
Recipe Overview & Keys to Success
To make the best Rosemary and Garlic Roasted Chicken, just follow these few cooking techniques:
- Best way to tell the doneness of the chicken is to use a meat thermometer. It’s a worthwhile investment. Take your bird up to about 160 degrees at its thickest part
- Make sure to roast the garlic in the skins to prevent it from burning, and they only need about 30 minutes in the oven; longer and they may overcook
- I like to brine the chicken. It gives it more flavor and moisture, so if you have the time I certainly recommend it.
- Finally, I like to cook the chicken over high heat. In the video, I show you a technique for getting the thigh meat done a bit faster right on the stove top; but I set the oven temperature at about 400 degrees.
ROAST CHICKEN WITH ROSEMARY AND GARLIC
Ingredients for Rosemary Garlic Chicken
- 1 whole roasting chicken (about 5 – 8 lbs)
- 2 - 3 sprigs of rosemary
- 1 lemon quartered
- 1 bulb of garlic
- 1 cup of chicken stock
- 2 tablespoons butter
Roasting the Chicken
- Clean the Chicken by removing it from the bag, and discard the innards (there are lots of great things to do with them, but that’s a different recipe)
- Brine the chicken for anywhere from 5 - 15 hours if you’d like; although you can skip it, as I do when I’m running short of time
- Dry off the bird with some paper towels, and put the quartered lemon into the cavity
- Preheat the oven to 400 degrees while the chicken comes up to room temperature
- Rub the chicken all over with the butter, and then season well (inside the cavity as well) with salt and pepper
- I show you who to start this chicken on the stove top to get the thigh meat cooked off quicker; but you can also simply roast the chicken in the oven until done
- Heat a large pan (big enough for the chicken) over medium high heat, and the coat the bottom with olive oil
- Lay the chicken down in the pan sideways, on its thigh, and cook on that side for about 15 minutes
- Turn the chicken around, and cook the other side for about 15 minutes
- Now turn the chicken, breast side up, and move it into the oven
- After another 20 minutes add the rosemary sprigs, and the garlic cloves, which you should separate but not peel
- Allow everything to cook together until the chicken is cooked and the internal temperature reaches 160
- Remove the chicken to a holding plate and allow it to rest while we make the sauce
- Take the rosemary sprigs out of the pan saving just a few needles to add back to the sauce
- Remove the garlic cloves and break open skin, scraping out the soft flesh
- Put the pan over medium high heat, and add the chicken stock to deglaze the pan
- Allow the stock to reduce by half, then add in the garlic and the rosemary. Mash up the garlic into the sauce
- Turn the heat off and stir in about a tablespoon of butter to complete the jus
Carve up the roasted chicken, spoon the rosemary garlic jus over the top and enjoy!
Wine Recommendation: I think a pinot noir would be fabulous with this roasted chicken dish. If you can, find one without a ton of fruit. One that is more earthy would be great, and you may have the best luck with a Burgundy.